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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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The Perfect Sandwich Duo: Roasted chicken & Grilled portobello mushroom

BT Toronto | posted Thursday, Oct 17th, 2013

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Roast chicken with pear & brie sandwich

Serves 1

Prep Time: 10 min; Total Time: 10 min

Ingredients:

  • 2 slices Dempster’s Healthy Way Double My Fibre!
  • 2 tsp (10 mL) prepared caramelized onion jam
  • 1 tsp (5 mL) dijon mustard
  • ¼ cup (60 mL) mixed salad greens
  • 3 thin slices bartlett pear
  • 2 thin slices of brie cheese
  • 1 boneless skinless chicken breast, cooked and sliced

Method:

  1. Spread one slice of bread with caramelized onion jam and Dijon mustard.
  2. Top with mixed greens, pear, Brie cheese, chicken and remaining bread slice to form sandwich.

Grilled portobello mushroom with pesto aioli sandwich

Serves 1

Prep Time: 5 min; Cook Time: 10 min; Total Time: 15 min

Ingredients:

  • 2 slices Dempster’s Healthy Way Say No to Fat & Sugar!
  • 1 tsp (5 mL) prepared pesto
  • 2 tsp (10 mL) reduced fat mayonnaise
  • ¼ tsp (1.25 mL) Dijon mustard
  • 1 medium Portobello mushroom, cut into thick slices
  • 1 tsp (5 mL) Olive oil
  • 1/3 cup (80 mL) Shredded purple cabbage
  • 1 tbsp (15 mL) Packed alfalfa sprouts

Method:

  1. Preheat grill to medium heat.
  2. Mix together pesto, mayonnaise and mustard, set aside.
  3. Toss mushroom slices with oil. Place on grill and cook for 5 minutes per.
  4. Spread pesto aioli over one slice of bread.
  5. Top with cabbage, mushroom, alfalfa sprouts, and remaining bread slice to form sandwich.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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Turkey dinner spoons

BT Toronto | posted Wednesday, Oct 9th, 2013

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Turkey dinner spoons

Yields 24 pieces

Ingredients:

  • Stuffing – 1 cup
  • Pulled Turkey Meat – 1 cup
  • Peas – ¼ cup
  • Cranberry Sauce – 12 teaspoons
  • Gravy – 16 fl. Oz
  • Sage – ½ bunch chiffonade

Method:

  1. Pre heat oven to 375°F
  2. Wrap stuffing in tin foil or place in a covered casserole and heat in the oven for 8-10 minutes, until hot.
  3. Meanwhile, in a small sauce pot, bring gravy to a boil over medium heat.  Reduce to a simmer and add pulled turkey meat.  Cook for 3-5 minutes on low until turkey is heated through.
  4. Add peas and continue cooking for another 2 minutes until peas are hot.
  5. Remove stuffing from oven and place a small amount onto the Chinese spoons, then add a small portion of turkey, a few peas.
  6. Top with cranberry sauce and chiffonade of sage, serve immediately.

Courtesy Chef Graham Pelley, www.e11even.ca

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Angel hair beets and greens

BT Toronto | posted Monday, Oct 7th, 2013

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This is a simple way to enjoy a delicious raw pasta dish, using fresh beets.

Angel hair beets and greens

Makes 2 servings

Ingredients:

  • Mandoline
  • 1⁄4 cup cold-pressed (extra virgin)
  • olive oil, divided
  • 1⁄4 cup freshly squeezed lemon juice
  • 1 tsp fine sea salt, divided
  • 1⁄4 cup raw shelled hemp seeds
  • 3 tbsp filtered water
  • 3 tbsp nutritional yeast
  • 2 medium beets, greens attached

Method:

  1. In a blender, combine 2 tbsp (30 mL) olive oil, 2 tbsp (30 mL) lemon juice, 1⁄2 tsp (2 mL) salt, hemp seeds, water and nutritional yeast. Blend at high speed until smooth. Cover and set aside.
  2. Remove greens from beets, cutting off and discarding stems. Set leaves aside. Using a vegetable peeler, peel beets. Using mandoline, slice beets approximately 1⁄8 inch (3 mm) thick. Stack slices on top of each other and, using a sharp chef’s knife, cut into strips approximately 1⁄8 inch (3 mm) wide. Place in a bowl, cover and set aside.
  3. On cutting board, roll up beet greens to form cylindrical shapes. Using a sharp chef’s knife, cut cylinders into strips approximately 1⁄8 inch (3 mm) thick.
  4. In a bowl, combine greens, beets and remaining olive oil, lemon juice and salt. Toss until well combined. Cover and set aside for 5 minutes, until softened.
  5. Toss hemp seed sauce with beet mixture. Serve immediately or cover and refrigerate for up to 2 days.

Courtesy Robert Rose Inc., www.robertrose.ca 

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Vij’s Thanksgiving turkey coconut curry

BT Toronto | posted Friday, Oct 4th, 2013

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Vij’s Thanksgiving turkey coconut curry

Serves 6

Preparation time: 30 minutes

Ingredients:

  • ½ tsp saffron (optional)
  • ¼ cup very hot water (optional)
  • 1/3 cup cooking oil
  • 1 tbsp cumin seeds or black mustard seeds
  • ½ tsp asafetida (optional)
  • 2 tbsp finely chopped garlic (6 medium cloves)
  • 1 tsp turmeric
  • 1 ½ tsp salt
  • 1 tsp ground cayenne pepper
  • 2 tsp paprika (optional)
  • 5 cups coconut milk
  • 2 cups stock (chicken or vegetable)
  • ½ cup chopped cilantro (optional)
  • 1 pound of cooked turkey – Thanksgiving leftovers are perfect!

Method:

  1. Place saffron threads in a small bowl. Add water and soak for 30 minutes. Set aside.
  2. In a medium pot, heat oil on medium-high for 45 seconds. Add cumin (or mustard) seeds. Allow cumin seeds to sizzle for 30 seconds (or wait 1 to 2 minutes for mustard seeds to start popping). Sprinkle in asafetida, stir, then immediately add garlic and sauté for 2 minutes. Add turmeric, salt, cayenne and paprika and sauté for 1 minute.
  3. Stir in coconut milk and stock. Increase the heat to high and bring to a boil. Add cooked turkey, cover, decrease the heat to low and simmer for 5 minutes. Remove the lid and stir in saffron and its water. Stir in cilantro and serve immediately.

Courtesy Vikram Vij, www.vijs.ca

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Beet pesto pasta

BT Toronto | posted Thursday, Sep 26th, 2013

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Beet pesto pasta

Serves 4-6

Ingredients:

  • 16 large purple beets, top trimmed
  • 3 cloves garlic, peeled
  • 1/2 cup shelled pistachios
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 cup Parmesan cheese, finely grated
  • sea salt
  • 1 lb dry spaghetti

Method:

  1. Bring a medium pot of water to a boil. Add the beets. Boil until fork tender.
  2. Drain the beets (but reserve 1/2 cup of beet juice/water for produce two) and peel them, the skins will come away easily. Chop into quarters, reserving 3 beets chopped for Produce One and 10 beets chopped for Produce Two. Place remaining beets in the bowl of a food processor. Add the garlic, pistachios, lemon juice and olive oil and pulse until smooth. Add the Parmesan and continue pulsing until you have a smooth thick spread.
  3. Using the same pot, fill again with water then add salt to the water; bring to a boil. Add the spaghetti and cook to al dente. Drain when done and toss with pesto. Serve immediately.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

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Grilled shrimp with caponata and celeriac purée

BT Toronto | posted Tuesday, Sep 24th, 2013

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Grilled shrimp with caponata and celeriac purée

Ingredients:

  • 12 pieces grilled shrimp

Caponata

  • ½ onion finely diced
  • 2 cups  / 500 mls corn
  • ¼ head of cauliflower cut into small pieces
  • 2 table spoons / 30 mls Irresistibles Black Olive Tapenade

Celeriac puree

  • 1 p/c peeled and cubed celeriac
  • 2 p/c thyme
  • 1 clove garlic
  • 1 ½ cups / 375 mls of extra virgin olive oil

Method:

Celeriac puree

  1. Heat olive oil in a saucepan over low heat just until it simmers. Add herbs and garlic and poach until it is soft, stirring frequently. Place celeriac in a blender, continually adding the poaching oil until you get a smooth puree, salt and white pepper to taste.

Caponata

  1. Heat olive oil in a saucepan. Add the finely chopped onions and stir to prevent sticking or burning. Once the onions are translucent add cauliflower, corn and olive tapenade.
  2. This dish should start with the Celeriac puree on the bottom of the plate and then the Caponata, topped with the Shrimp.
  3. The shrimp will require 2 minutes per side on medium-high heat on the BBQ.

Developed by Chef Robert Mills, Executive Chef Thompson Hotel

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Italian three cheese crispy chicken

BT Toronto | posted Monday, Sep 16th, 2013

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Italian three cheese crispy chicken

Ingredients:

  • 1 tub (270 g) Philadelphia Italian Three Cheese Cooking Creme, divided
  • 1 cup panko bread crumbs
  • 4 small boneless skinless chicken breasts (1 lb./450 g)

Method:

  1. Heat oven to 375ºF.
  2. Spoon 3/4 cup Cooking Creme into shallow dish. Mix remaining Cooking Creme and bread crumbs in separate shallow dish.
  3. Dip chicken, 1 breast at a time, in Cooking Creme then in crumb mixture, turning to evenly coat both sides of each breast. Place on parchment-covered baking sheet.
  4. Bake 30 to 35 min. or until chicken is done (170ºF).

Serving suggestion: Serve with your favourite steamed fresh vegetable, such as broccoli or asparagus.

Indirect grilling: For an outdoor meal, light one side of barbecue, leaving other side unlit. Close lid; heat barbecue to 400ºF. Coat chicken as directed; place on foil-covered baking sheet. Place baking sheet on barbecue grate over unlit area. Grill 35 to 40 min. or until chicken is done (170ºF), monitoring for consistent grill temperature.

Courtesy Philadelphia Cream Cheesewww.phillycanada.com

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Savoury garlic mac and cheese

BT Toronto | posted Monday, Sep 16th, 2013

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Savoury garlic mac and cheese

Ingredients:

  • 4 cups scoobi doo pasta, uncooked
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 small onion, chopped
  • 1 tub (270 g) Philadelphia Savoury Garlic Cooking Creme
  • 2 cups Kraft Double Cheddar Shredded Cheese, divided

Method:

  1. Cook pasta in large saucepan as directed on package, omitting salt.
  2. Meanwhile, cook and stir bacon in medium saucepan on medium heat until crisp. Drain fat. Add onions to same pan; cook 5 min. or until crisp-tender, stirring frequently. Add Cooking Creme and 1-1/2 cups shredded cheese; cook and stir on medium-low heat 2 min. or until heated through.
  3. Heat broiler. Drain pasta, reserving 1/3 cup cooking water. Gradually stir in reserved pasta water into sauce. Add pasta; mix lightly.
  4. Spoon into 13×9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. Broil, 6 inches from heat, 2 min. or until golden brown.

Cooking know-how:  Thoroughly drain cooked pasta because excess water clinging to the pasta will dilute any sauce that you add.

Courtesy Philadelphia Cream Cheese, www.phillycanada.com

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